Broccoli and Cheddar Egg White Scramble
A quick and easy breakfast scramble that's packed with protein and flavor. The broccoli and red onion add a satisfying crunch, while the cheddar cheese and almond milk give it a rich and creamy texture. And because it's made with egg whites, it's a great way to start your day off on a healthy note.
This recipe was inspired by a dish I had at a local diner. I loved the combination of broccoli, cheddar cheese, and eggs, but I wanted to make it a little healthier. So I swapped out the whole eggs for egg whites, and added some almond milk to make it a little creamier. The result is a scramble that's just as satisfying as the original, but with a fraction of the calories.
Broccoli and Cheddar Egg White Scramble Broccoli and Cheddar Egg White Scramble Broccoli and Cheddar Egg White Scramble Broccoli and Cheddar Egg White Scramble
Prep time: 5 | Cook time: 10 | Serves: 2
Ingredients
  • 1 tablespoon olive oil
  • 1 cup broccoli florets
  • 1/2 cup red onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 egg whites
  • 1/4 cup unsweetened almond milk
  • 1/4 cup shredded cheddar cheese
  • fresh parsley, for garnish
Instructions
  1. Heat the olive oil in a large nonstick skillet over medium heat.
  2. Add the broccoli and red onion to the skillet and cook, stirring occasionally, until the broccoli is tender and browned, about 5 minutes.
  3. Season with salt and pepper.
  4. In a bowl, whisk together the egg whites and almond milk.
  5. Pour the egg white mixture into the skillet with the broccoli and onion.
  6. Cook, stirring frequently, until the eggs are cooked through, about 3 minutes.
  7. Stir in the shredded cheddar cheese and cook until melted, about 1 minute.
  8. Garnish with fresh parsley and serve immediately.
Why It Works
  • The combination of broccoli, cheddar cheese, and eggs is a classic for a reason. The broccoli adds a satisfying crunch, while the cheddar cheese and eggs provide a rich and creamy texture.
  • Using egg whites instead of whole eggs reduces the calorie content of the scramble without sacrificing any of the flavor.
  • Almond milk adds a touch of creaminess and richness to the scramble without adding any dairy.
  • Cooking the scramble over medium heat prevents the eggs from overcooking and becoming rubbery.